CV Comparative Test Ice Creams and Frozen Desserts

It must be the combination of sweetness and cold, this indulgence called ice cream. Typically eaten as a snack or a dessert, it is usually made from dairy products, such as milk and cream, fructose- or glucose-based sweeteners, and often combined with fruits or other ingredients and flavours such as vanilla or chocolate. When this mixture freezes, it develops the rich, creamy consistency of ice cream, a food that can affect your health in both positive and negative ways. Although the nutritional content of ice cream varies among brands and types, in general it is a good source of energy and several important minerals, being particularly rich in calcium and phosphorus. For all of that, though, ice cream is a high-fat food – it must contain greater than 10 per cent milk fat to be called ice cream. The sugar is there too. What is the big difference from frozen desserts, one may ask. Well, while ice cream is mainly made from milk and dairy fat, frozen desserts are made with vegetable oil – a finding that comes through in the Consumer Voice tests as well. Generally, a frozen dessert is defined as any type of dessert made by freezing a mixture of liquids, semi-solids, and sometimes even solids. So, ice cream is also a type of frozen dessert – however, do note that all frozen desserts cannot qualify to be ice cream (the ‘10 per cent milk fat’ rule, remember?). Frozen treats can be of different types made with various ingredients – frozen yogurt and frozen custard, for example. These days, many of the products in the ice cream aisle at your grocery store are ‘frozen desserts’ that are often made with edible oil products and do not contain the nutrients naturally found in milk. Consumers must read the nutrition facts table on the label to know which is which. And remember: If it does not say ice cream on the package, it is not ice cream.

For the comparative tests, we chose four brands of ice creams and three brands of frozen desserts in vanilla flavour. The test programme was mainly based on IS: 2802 and FSS Regulations, 2011. The testing was conducted at an NABL-accredited laboratory.
In addition to fat, sugar and vegetable oil components, the following report will tell you a thing or two about other important criteria like total solids, weight per litre, moisture, protein and starch. We considered these key parameters for critical evaluation based on inherent substances normally found in the raw material and milk. Consumers may note that ice creams and frozen desserts are emulsified and whipped with air due to which the ratio between volume by weight is more – hence, consumers get just over 50 per cent of the mass in term of its volume. Generally, the cheaper the ice cream/frozen dessert, the more the air that has been pumped in there.
Another major health-related parameter was microbiological safety. Various pathogenic and other bacterial contamination tests were conducted to assess the overall acceptability in terms of microbial safety.

Top Performers - Baskin Robbins | Verka

Value for Money - Vadilal

Key Findings

Based on the overall test findings, Baskin Robbins and Verka in ice creams and Vadilal in frozen desserts were the top performers

Overall, the value-for-money brands are Verka in ice creams and Vadilal in frozen desserts.

All the brands met the minimum requirements specified in the national standards, with the exception of a few brands that were found to be slightly high in sucrose content.

Water (moisture >61%) was the highest ingredient in ice creams as well as frozen desserts.

All the brands were found to be safe in terms of microbiological requirements.

In the sensory panel tests, Verka in ice cream and Cream Bell in frozen dessert topped in their respective categories.

Ice Cream
Ice cream refers to the frozen food made from a heat-treated mix made out of milk, cream and/or other milk products (derived from cow and buffalo milk), and with or without sweetening ingredients, eggs, water, fruits, nuts, chocolate, permitted stabilisers, permitted emulsifiers, edible common salt, and permissible flavouring and colouring matter.
In FSS Regulations, ice creams are categorised into three types: 1) ice cream; 2) medium-fat ice cream;
and 3) low-fat ice cream. The requirements for these categories are different with regard to total solids,
milk fat, protein, and weight/volume.

Frozen Dessert
Frozen dessert means the product obtained by freezing a pasteurised mix prepared with milk fat and /or
edible vegetable oils and fats, having a melting point of not more than 37 degrees C in combination and
milk protein alone or in combination /or vegetable protein products singly or in combination with the
addition of nutritive sweetening agents.
As per FSS Regulations, desserts are categorised into three types: 1) frozen dessert; 2) medium-fat frozen
dessert; and 3) low-fat frozen dessert. The requirements for these categories are different for Total Solid,
Total fat, protein, weight per volume.
As per FSS Regulations, every package of frozen dessert shall bear the following on the label:
“Frozen dessert contains edible vegetable oil.”

In ice creams, the milk fat adds richness of flavour, contributes to a smooth texture with creamy body and good meltdown, and adds lubrication to the palate as it is consumed. Frozen desserts consist of vegetable fat along with milk fat. Vegetable fats are used extensively as fat sources in frozen dessert and their use is permitted in frozen desserts.
As per FSS Regulations, the value of milk fat in ice cream and total fat in frozen dessert should not be less than 10 per cent. In case of medium-fat ice cream and medium-fat frozen dessert, it should be more than 2.5 per cent but less than 10 per cent.

In ice creams, Amul and Baskin Robbins were found with higher fat percentage; among frozen desserts, Kwality Wall’s had the highest total fat.

Vegetable fats and oils are lipid materials derived from plants. Ice cream is expected to be free from vegetable fat. However, frozen dessert may consist of vegetable fat/oil.

Vegetable oil was found absent in the ice-cream brands and was present in frozen desserts.

Total solids of ice cream include the milk solids and the added sugar. The requirements as per FSS Regulations are: a minimum 36 per cent by weight for ice cream and frozen dessert, not less than 30 per cent for medium-fat ice cream and frozen dessert, and not less than 26 per cent for low-fat ice cream.

All the brands met the minimum requirement for total solids except Amul (35.74 per cent).

Baskin Robbins contained highest total solids among all the ice cream brands.

In frozen desserts, all the brands scored full marks – this is good for consumers.

Sugar (sucrose) gives a natural sweet taste and uniform texture to the product. Besides thick density, it also enhances the perception of various fruit flavours and acts as a preservative.
As per Indian Standards, sucrose content of ice cream should not be more than 15 per cent by weight. For frozen dessert, no requirement of sucrose has been specified in the national standards.

Mother Dairy (16.86 per cent) and Amul (16.22 per cent) were found with higher sucrose.

Verka (14.57 per cent) and Baskin Robbins (14.63 per cent) were found with lower sucrose content.

In ice creams/frozen desserts, moisture and air are found in high percentage and are a main ingredient. Moisture is found in almost every food product in some quantity, but its higher presence can affect the shelf life of the product. There is no requirement for moisture in the national standards for ice creams/frozen desserts.

Highest moisture content was found in Amul; lower moisture was found in Kwality Wall’s, Vadilal and Mother Dairy.

The acidity of a packaged product is related to its shelf life. If acidity (acetic acid) is lower than the minimum limit, microbes may grow, will allow contamination of the product, and reduce the shelf life of the product.
As per the Indian Standards, acidity of ice cream should not be more than 0.25 per cent.

Starch is a polysaccharide carbohydrate. It is produced by all green plants as an energy store. As an additive for food processing, food starches are typically used as thickeners and stabilisers in ice cream.

Microbiological contamination is a very serious issue for all food products. We conducted this test for standard plate count, yeast and mould, Coliform count, S. aureus, Salmonella, Shigella, Listeria monocytogenes and anaerobic spore count. These microorganisms are responsible for many food-borne diseases. Due to improper or poor hygienic condition during the manufacturing process, microorganisms may occur in the finished product.
Total plate count: As per the Indian Standards, total plate count in ice cream should not be more than 2.5 x 105.

All the brands were within the specified requirement 2.5 x 105. TPC was found highest in Cream Bell and lowest in Mother Dairy.

Presence of coliform organism in frozen dairy products usually signifies improper processing, subsequent contamination from equipment, flies, personnel, etc., or addition of ingredients to mixes after pasteurisation and generally insanitary conditions of handling. As per the Indian Standards, coliform count in ice cream shall not be more 100 per gm.

A gram-positive bacterial pathogen, the S. aureus can cause skin infections such as impetigo, cellulitis, and postoperative wound infections. It can also cause infections that are more serious, such as pneumonia, bacteremia, meningitis, and pericarditis. As per the Indian Standards, S. aureus count in ice cream shall not be more than 10 cfu per gm.

No brand was found with growth of Salmonella. Vanilla Ice Cream : No brand was found with growth of Salmonella.

No brand was found with growth of Salmonella. Verka Ice Cream : No brand was found with growth of Salmonella.

No brand was found with growth of Salmonella. Vanilla Ice Cream : No brand was found with growth of Salmonella.

No brand was found with growth of Salmonella. Vanilla Ice Cream : No brand was found with growth of Salmonella.

No brand was found with growth of Salmonella. Creamy Delight Vanilla : No brand was found with growth of Salmonella.

No brand was found with growth of Salmonella. Vanilla Klassic : No brand was found with growth of Salmonella.

No brand was found with growth of Salmonella. Vanilla Ice Cream : No brand was found with growth of Salmonella.

It is a pathogenic bacterium that causes food poisoning in humans. It is responsible for salmonellosis, a kind of food poisoning caused by eating foods contaminated with Salmonella typhimurium. Salmonella has to be absent in ice creams.

No brand was found with growth of Listeria monocytogenes. Vanilla Ice Cream : No brand was found with growth of Listeria monocytogenes.

No brand was found with growth of Listeria monocytogenes. Verka Ice Cream : No brand was found with growth of Listeria monocytogenes.

No brand was found with growth of Listeria monocytogenes. Vanilla Ice Cream : No brand was found with growth of Listeria monocytogenes.

No brand was found with growth of Listeria monocytogenes. Vanilla Ice Cream : No brand was found with growth of Listeria monocytogenes.

No brand was found with growth of Listeria monocytogenes. Creamy Delight Vanilla : No brand was found with growth of Listeria monocytogenes.

No brand was found with growth of Listeria monocytogenes. Vanilla Klassic : No brand was found with growth of Listeria monocytogenes.

No brand was found with growth of Listeria monocytogenes. Vanilla Ice Cream : No brand was found with growth of Listeria monocytogenes.

It is one of the most virulent food-borne pathogens. Listeriosis is the leading cause of death among food-borne bacterial pathogens, with fatality rates exceeding even Salmonella and Clostridium botulinum. This pathogen is required to be absent in ice creams.

All the brands were found with anaerobic spore count of less than 10 cfu per gram. Vanilla Ice Cream : All the brands were found with anaerobic spore count of less than 10 cfu per gram.

All the brands were found with anaerobic spore count of less than 10 cfu per gram. Verka Ice Cream : All the brands were found with anaerobic spore count of less than 10 cfu per gram.

All the brands were found with anaerobic spore count of less than 10 cfu per gram. Vanilla Ice Cream : All the brands were found with anaerobic spore count of less than 10 cfu per gram.

All the brands were found with anaerobic spore count of less than 10 cfu per gram. Vanilla Ice Cream : All the brands were found with anaerobic spore count of less than 10 cfu per gram.

All the brands were found with anaerobic spore count of less than 10 cfu per gram. Creamy Delight Vanilla : All the brands were found with anaerobic spore count of less than 10 cfu per gram.

All the brands were found with anaerobic spore count of less than 10 cfu per gram. Vanilla Klassic : All the brands were found with anaerobic spore count of less than 10 cfu per gram.

All the brands were found with anaerobic spore count of less than 10 cfu per gram. Vanilla Ice Cream : All the brands were found with anaerobic spore count of less than 10 cfu per gram.

An anaerobic infection is an infection caused by bacteria (called anaerobes) that cannot grow in the presence of oxygen. Anaerobic bacteria can infect deep wounds, deep tissues, and internal organs where there is little oxygen. Anaerobic bacteria are required to be absent in ice creams.

Sensory Attributes

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories. Vanilla Ice Cream : Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories. Verka Ice Cream : Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories. Vanilla Ice Cream : Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories. Vanilla Ice Cream : Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories. Creamy Delight Vanilla : Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories. Vanilla Klassic : Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories. Vanilla Ice Cream : Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

Sensory (organoleptic) panel tests were conducted to judge the ice creams and frozen desserts on these attributes: appearance, body texture, taste, flavour, and after-taste feeling. Ratings were given on a scale of 9 – 9 for ‘most liked’ and 1 for ‘least liked’. The ratings were then converted into scores.

Verka in ice cream and Cream Bell in frozen dessert topped in the overall sensory scores in their respective categories.

General Qualities

As per the Indian Standards, the container/ wrapper/label of ice cream shall be marked with the following particulars:
a) Name and type of the product with proper prefix, such as fruit, nut, chocolate
b) Name and full address of manufacturer
c) Batch or code number
d) Volume in litre/millilitre
e) Vegetarian mark
f) Storage instructions
g) MRP
h) ‘Best before’ date
i) Customer-care details

Frozen-dessert brands Cream Bell, Kwality Wall’s and Vadilal did not mention weight in gm – they mentioned only volume in ml.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts. Vanilla Ice Cream : List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts. Verka Ice Cream : List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts. Vanilla Ice Cream : List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts. Vanilla Ice Cream : List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts. Creamy Delight Vanilla : List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts. Vanilla Klassic : List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts. Vanilla Ice Cream : List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

List of ingredients marked on product label shows the highest percentage for water in both ice creams and frozen desserts.

As per the Indian Standards, material used for wrapping or packing of ice cream shall be of such a nature as to impart no off-flavour or off-odour, nor should they in any way contaminate the product packed under normal conditions of manufacturer, storage and use.